Rustic Chorizo & Semi-Dried Tomato Pasta
with Zucchini & Parmesan
Orecchiette literally means “little ears", and this bowl of pasta is like music to ours! Said pasta is cooked to al dente perfection, then tossed with a chorizo-studded sauce, complete with a sprinkle of sharp Parmesan. Tangy semi-dried tomatoes add the finishing touch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Brown Onion
1
Capsicum
1
Carrot
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
2
Garlic
1 packet
Orecchiette
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1 sachet
Vegetable Stock Pot
1 packet
Tomato Paste
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
50 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle.
• Thinly slice zucchini into rounds.
• Finely chop garlic, carrot and brown onion.
• Roughly chop capsicum.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook garlic,
zucchini, carrot, onion and capsicum, tossing occasionally, until golden and
tender, 4-5 minutes. Transfer to a bowl.
Little cooks: Don your goggles and have a go at peeling off the onion’s outer layer!
• Pour the boiling water into a large saucepan over high heat with a generous pinch
of salt. Bring to the boil, then add orecchiette. Cook until ‘al dente’, 11 minutes.
• Meanwhile, roughly chop mild chorizo. Return frying pan to medium-high heat
with a drizzle of olive oil. Cook chorizo, tossing, until golden, 4-6 minutes.
• When the pasta is ready, reserve some pasta water(see ingredients), then drain
pasta and return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• To the pan with chorizo, add garlic and tomato paste. Cook until fragrant,
1 minute.
• Add stock concentrate, the reserved pasta water and butter. Cook until slightly
reduced, 1-2 minutes.
• Stir in the cooked pasta and veggies. Add half the Parmesan cheese. Toss to
coat. Season to taste with salt and pepper.
• Divide chorizo pasta between bowls.
• Top with semi-dried tomatoes (see ingredients) and remaining Parmesan to
serve. Enjoy!
Little cooks: Add the finishing touch by topping the pasta with the semi-dried
tomatoes and Parmesan!
